Posts by voodoo_sopa

this is one of my favorite.. believe me it will work fantastic during working night shift or during concentrating peeling the onions or potatoes or during the kitchen is so so dam quiet or during student exams... very ezy..get a BIG pot...

well to me besides my knife it wud be my marker pen... coz anytime if we hav any catering heavy or not thats d only tools dat i really need to organize & get organized all my brigade... its ok without d whiteboard coz i can...

ssnaking: snake king - staff/staffs that alwez gone missing when the chef is not around wayang: y-ang - staff/staffs that pretending to be doing buzy when the chef/manager doing their rounds... KK: K-K - chef that creates havoc...

u can try using those grated parmesan cheese..an underliner/plate,parcement paper(pastry paper) & microwave.. place ur paper on the plate,the purpose of using a plate is to get the nice round shape...spread ur cheese,depending how...

hi allyaw chefs.. well to me going to a top culinary school of coz u'll get a well recognize paper after graduate & cheaper culinary school well perhaps less recognize by the hotel...but put it thz way..if i were the chef to hire...

wassup bro.. try thz 1 6 nos egg yolk 190gm sugar 500ml milk 250ml cream 1tsp vanilla essence 1 pinch of salt cream egg wit sugar,boil milk & slowly tempering to egg mixture.. double boiled the egg & milk mixture...

wat ever it is bro hang in ther..is juz a matter of time.. lucky enuff ur still single dude..juz b more patient..

saute vs stir fry..hmm more or less the same to me juz diff wit the language..saute is in french & stir fry comply to asian type of cooking method..